Sunday, February 27, 2011

PANNA COTTA WITH OATMEAL FLORENTINES - DARING BAKERS

dk-group-1
When the Daring Bakers deadline approaches I always tend to reflect on how weeks pass incredibly fast and it never fails to surprise me to see that it is impossible to have a grip on it. For fun I decided to count the number of challenges I have accomplished since I joined this group at the end of 2007 (first DB post). It was with much pride that I discovered I have been a faithfull member of the Daring Bakers since 3 years and 5 monthes. Until now I have made 42 treats under high-pressure, spent countless hours in the kitchen sweating and cursing, never skipped one event and as I'm the queen of last-minute baking sprees I was never able to get started before the last moment, thus increasing my overall stess like crazy....

Although it is an activity I enjoy it is sometimes difficult to find the time to bake for the Daring Bakers
as the recipes are time-consuming and the weeks go by at light speed. Not forgetting that the post-baking process (taking pictures and writing my posts) cannot be done hastily and demands efforts, at least not in my case. This hobby is quite exhausting and the work we have to provide is generally arduous. One has to be creative, concentrated and well-organize, plan things in advance and have a clear mind in order to succeed. You really have to be a passionate baker to carry out the tasks as it requires skills and lots of determination.

Florentines & Panna Cotta Picnik collage 4 bis
The February 2011 Daring Bakers' challenge was hosted by Mallory from "A Sofa in the Kitchen" who chose to challenge everyone to make "Panna Cotta" from a Giada De Laurentiis recipe and Nestlé "Florentine Cookies". As you can see, this month's trial was thankfully not intimidating at all and the recipes were no backbreakers. Although it was the first time that I prepared both specialities I was unusually laidback and enjoyed baking casually without breaking into a cold sweat. A first for me!

"Panna Cotta" and "Florentine Cookies" are two Italian delicacies which are very popular with foodies all around the world. The first dessert item hails from Piemont (northern part of the country), but can be found everywhere in Italy. "Panna Cotta" means "cooked cream". It's origin is unclear yet there are theories that suggest that in the mountainous regions unsweetened cream (to which was incorporated fish gelatine made with the bones) was eaten with plain, fresh fruits or hazelnuts (sugar was added to the preparation only lately). Similar versions can be found in Greece/Turkey (Kazan Dibi), Finland (Hedelmärahka) and France (Blanc-Manger). The second goodie is accredited to Austrian bakers, but it owe's it's origin from Florence in Tuscany. Those wonderful round lace biscuits are traditionally confectioned with nuts (generally sliced almonds), candied fruits (orange, cherries, lemon etc...), caramel and chocolate.

I must admit that I was a little skeptical and not really thrilled at the idea of using a Nestlé recipe because I am really not a big fan of this big multinational corporation considering the fact that their methods are far from being the most sustainable (deforestation/palm oil) or humane (baby milk), that what they produce is far too industrial for my taste (junk/plastic/additive-ladden food - yuck!) and not healthy, and that they literally "eat" other enterprises, destroy their soul (what made them unique) and the quality of the original products (for example Cailler Chocolates, Cereal Partner's Shredded Wheats & Rowntrees' After Eights are really less good than when they were not made by Nestlé - and the list goes on unfortunately). I thought that we would rather be making a more artisinal and traditional recipe created by a professinal pâtissier (I mean, aside from being the "guru" of processed food, Nestlé is surely not an authority in the "real" food domain - nothing Slow-Foodish about them).

Anyway, despite a few hiccups when it came to the wetness of the dough (I had to add more flour in order for them to not spread out too much - maybe it had to do with the fact that I didn't use corn syrup), the "Florentine Cookies" turned out pretty well and I have to confess that they were deliciously crunchy, addictively chewy as well as oaty. Giada De Laurentiis' "Honey Panna Cotta" were just flawless, creamy, silky, voluptuous, refreshing, delicately flavored, subtly sweet as well as luscious. The Gourmet Magazine "Coffee Jelly" layer at the bottom of each verrine added a delightfully bitter and seductive toasty note to the "Panna Cotta". A perfect contrast which makes this dreamlike pudding more adult and uplifts it's somewhat faint aromas by bringing character and punch to the whole.

"Panna Cotta" will definitely grace my table again as it is very versatile, refined, yet extremely easy to put together. Even my personal tester (boyfriend) who is not in very good terms with jelly thought that it was terrific. And as we are big oatmeal lovers the "Florentine Cookies" had a short life span. The ultimate dessert combination!


Florentines & Panna Cotta Picnik collage 1 bis
~ Florentine Cookies & Vanilla Coffee Panna Cotta ~

Preparation time:
• 20-25 minutes to prepare the Panna Cotta - at least 6 hours to chill
• 20-25 minutes to prepare the cookies 6-8 minutes to bake

Equipment required:
• Small mixing bowl

• Two medium sized heavy bottom pot or saucepan
• Wooden spoon and/or whisk
• Glasses or ramekins - something to pour and serve your Panna Cotta in
• Measuring cups
• Measuring spoons
• Silpat or wax paper or parchment paper
• Baking sheet
• Small bowl

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Florentines & Panna Cotta Picnik collage 3 bis
Giada's Panna Cotta

Recipe by Giada De Laurentiis.

Ingredients:
1 Cup (240ml) Whole milk
1 Tbs (one packet/15ml/7g/¼oz) Unflavored powdered gelatin
3 Cups (720 ml) Whipping cream (35% butterfat)

1/3 Cup (80ml) Honey (strongly flavored - pine tree for example)
1 1/2 Pure vanilla extract
1 Tbs (15ml/15g/½oz) Granulated sugar

A pinch of salt

Method:
1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta).
2. Let stand for 5 minutes to soften the gelatin.
3. Pour the milk into the saucepan/pot and p
lace over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes (I whisk it a few times at th is stage).
4. Next, add the cream, honey, vanilla, sugar, and pinch of salt.

5. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
6. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
7. Refrigerate at least 6 hours or overnight.
8. Add garnishes and serve.

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Florentines & Panna Cotta Picnik collage 5 bis
Coffee Gelée For The Panna Cotta

Adapted from this recipe in Gourmet Magazine

Ingredients:
2 Cups (480ml) Good quality brewed coffee

1/4 Cup (60 ml) Hot water + 2 Tbs (30ml) Cold water
1/2 Cup (120ml/115g/4oz) Granulated sugar
1 1/2 Tsps (7½ml/3½g/1/8oz) Unflavored powdered gelatin
2 Tsps (10ml) Pure vanilla extract

Method:
1. Place granulated sugar and 1/4 c. hot water in a small saucepan.
2. Bring to a boil, stir until the sugar has dissolved.

3. Sprinkle gelatin over 2 Tablespoons cold water and let it soften 2 minutes or so.
4. Stir the coffee, sugar, hot water, and vanilla into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved.
5. Pour into a glass (bottom) or over the panna cotta.

Note:

If pouring over Panna Cotta, be sure that this mixture is no longer hot, it will melt
Panna Cotta if it is, let it come to room temperature.

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Florentines & Panna Cotta Picnik collage 2 bis
Nestle Florentine Cookies

Recipe from the cookbook “Nestlé Classic Recipes”, and their website.

Makes about 2 1/2 - 3 dozen sandwhiched Florentine cookies.

Ingredients:

2/3 Cup (160ml/150g/5.3oz) Unsalted butter
2 Cups (480ml/160g/5 2/3oz) Quick oats

1 Cup (240ml/230g/8oz) Granulated sugar
2/3 cup (160ml/95g/3⅓oz) Plain (all purp
ose) flour
1/4 Cup (60ml) Dark corn syrup
1/4 Cup (60ml) Whole milk
1 Tsp (5 ml) Pure vanilla extract
A pinch of salt
1 1/2 Cups (360ml/250g/9oz) Dark or milk chocolate


Method:
1. Preheat oven to moderately hot 190° C (375° F).
2. Prepare your baking sheet with silpat or parchment paper.
3. Melt butter in a medium saucepan, then remove from the heat.
4. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well.
5. Drop a tablespoon full, three inches (75mm) apart, onto your prepared baking sheet.
6. Flatten slightly with the back of your tablespoon, or use a spatula.

7. Bake in preheated oven for 6-8 minutes, until cookies are golden brown.
8. Cool completely on the baking sheets.
9. While the cookies are cooling melt your chocolate until smooth either in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water (make sure the water doesn't touch the bottom of the bowl).
10. Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
11. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandw
iching another (flat end) cookie atop the chocolate.

Remarks:
You can also choose not to sandwich yours, in which case, drizzle the tops with c
hocolate (over your wax paper).

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Etant donné que je suis en vacance et que je n'ai pas beaucoup de temps pour bloguer, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)

Florentines & Panna Cotta Picnik collage 6 bis

120 comments:

  1. on voit peu de recettes avec du café sur les blogs et hop tu postes et moi aussi !! !!!
    Bizz Pierre

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  2. It's like having coffee in the form of jelly!

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  3. Beautiful pictures! Next time I will make the Coffee version, too!

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  4. Rosa, these are so lovely you would put Giada to shame.
    Sam

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  5. Looks wonderful. Such gorgeous photos - I love the way you've combined them with the nature shots.

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  6. As always, beautiful and so yummy. The coffee gelee will probably be my next option. Wonderful photos!

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  7. Beautiful photography Rosa and the Panna Cotta looks delicious!

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  8. Yes I agree with about Nestle (truly a horrible company for all the reasons you state I avoid all their products in all senses. I love your introduction yes the challenge can be a lot of effort but I feel that you do become a much better baker because of it.

    Your panna cotta sounds divine yes the dessert does need a bitter layer to offset the sweetness.

    Your Florentine cookies are perfection I love the chocolate layer on the bottom is spot on.

    Well done on this challenge (as always).

    Cheers from Audax in Sydney Australia.

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  9. Rosa, you are not alone, my cookies spread really really badly and I'm frantically trying to remake them with a different recipe today. The original ones just came out like very thin flapjacks despite the addition of double quantity of oats. My pannacotta is cooling down at the moment so we're really up against the clock whether it's going to work!!

    Glad to see you got yours to work in the end and I pleased to hear I was not the only person who had trouble with this recipe.

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  10. Beautiful job Rosa. I must admit I was sceptical about a Nestle recipe too, and also had to add more dry ingredients (I added oats instead of flour) to get the batter less runny, but the end product was highly addictive!

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  11. J'adore l'idée du café pour tes panna cotta! Ta présentation est très soignée comme toujours! C'est splendide!

    Bonne journée Rosa :)

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  12. The DB bakers chose one of my favorite desserts, Rosa! Love your coffee version and the cookies look delicious.

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  13. Mmm, that panna cotta could be my breakfast this morning. I haven't had my coffee yet. The florentines are beautifuol too.

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  14. Bonne idée d'avoir parfumé la panna cotta au café, c'est très bon. Avec les Florentins chocolatés, ça doit être délicieux!

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  15. Beautiful panna cotta! Your layers are so crisp and defined, and the florentines look perfect.

    Bravo!

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  16. This look absolutely delicious and amazing!! Like always of course!! I love Giada recipes and panacotta! huggs gloria

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  17. Absolutely beautiful job! Both your panna cotta and florentine cookies are pictures of absolute perfection! Great job!!

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  18. Your panna cotta and the cookies look just perfect, Rosa. Coffee, mmmm.......

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  19. Your desserts look incredible. I love the Florentine cookies - in spite of the Nestle connection!

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  20. Absolutely gorgeous photos! I am drooling over the beauty that is your panna cotta, so beautiful and simple looking.

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  21. Smooth and perfect panna cotta, irresistible florentine. They both delicious!

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  22. Terrible cette jelly de café comme tes cookies Rosa. Vraiment très gourmandes ces photos.

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  23. I can definitely relate to the stress of finding or making time.

    Looks phenomenal!

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  24. Beautiful job! I haven't even started mine, will I finish? Time will tell.

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  25. It never ceases to amaze me how you find time for all this baking and blogging with such perfect results. That just goes to show how passionate you are about it. These have to be two of my very favourite desserts and I don't think I've ever seen moe beautiful versions. Congrats!

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  26. Congratulations on completing all of the Daring Baker challenges Rosa. This is quite a feat since not all of the challenges have been this easy. I gave up years ago.

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  27. I love the bold flavors. Coffee gelee.. OMG!! I can almost taste it! awesome creation for this challenge!

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  28. I loved the combination ! pictures are awesome..Rosa:)

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  29. Great job, rosa. I also did the coffee gelee...although I prefer fruit I think.

    Lovely job! The cookies are on my list I just didnt make it to them.

    Have a nice week

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  30. Fabulous Rosa. I alredy put it on my todo list.

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  31. Merci pour l'histoire derrière la panna cota. C'est sur ton site que j'ai découvert la Daring Kitchen dans mes débuts bloguesques, aujourd'hui j'ai posté mon premier défi et ai un regard différent sur le travail à fournir.

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  32. Rosa--I have truly gone to dessert heaven!!Lovely!!The cookies are one of my faves. Yummy!

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  33. I love the simplicity of your dessert! The two layers look great together, and while I'm not a coffee fan the taste combination sounds like a match. Nice job on the challenge!

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  34. A fabulous treat!
    Your panna cotta looks absolutely delightful!
    Gorgeous shots as well.

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  35. Unter Druck sind Deine Beiträge noch besser, als wenn sie frühzeitig entstanden wären. Pressure is a good thing to some extent.
    Schönen Sonntagabend !

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  36. Splendide !!! Toujours aussi spectaculaire dans ta chaleureuse chaumière ma belle Rosa.. Bonne soirée à toi XX

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  37. You did an amazing job, Rosa! This looks really wonderful!

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  38. Great combination, the sweet cream (voluptuous in your description)with the bitter coffee sounds like a fireworks display! One I definitely want to see/taste!!

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  39. Beautifully done, and perfectly captured!

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  40. Your pannacota looks like absolute heaven! Youve definately out done yourself this challenge, everything looks perfect! :)

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  41. 42 challenges! You're a super dedicated DB. :) I'm also an "old-timer". I've been a DB for 4 years 1 month. Lovely dessert and photos as always.

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  42. Wow, that is dedication, congratulations.
    Lovely combination.
    Awesome clicks ♥

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  43. This is an extraordinary dessert! I have always wanted to make florentines, now i know who to turn to for my first attempt; the panna cotta sitting atop this coffee gelée is a dream.

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  44. Your panacotta sounds delish with the coffee jelly and the florentines look gorgeous. I've been making kazan dipi a lot the past weeks and hope to post the recipe soon.

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  45. your pictures are absolutely gorgeous! and the treats look just delicious!

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  46. The coffee gelee under the panna cotta makes for a lovely visual contrast, and the flavors together sound delicious! The cookies look hard to resist too.

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  47. The cookies steal the show hear. Panna cottas are easy but these cookies rock!

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  48. I'm eyeing that layer of coffee jelly at the bottom. Mmm, someone hand me a long-handled spoon, please... ;)

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  49. Gorgeous cookies and pana cotta. A very beautiful post for DB. I loved your pictures and detailed presentation, can wait to try my hands on this wonderful recipe. Thanks for sharing !

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  50. Rosa, these are positively gorgeous photos. Love your interpretation of this challenge!

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  51. yes, I agree that posting about cooking is very time consuming, but you always do such an amazing job of it, you are very inspiring! I love both panna cotta and florentines and only wish I could enjoy a serving of those that you have made, they are gorgeous!

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  52. Bonnes vacances. Ces panna cotta et ces florentins sont juste parfaits.

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  53. It's funny - posting my challenges each month always makes me think the same things, and I completely agree with your thoughts on the process - that it is about way more than just the baking! Your panna cotta and florentines turned out absolutely beautifully - I love the vanilla panna cotta and coffee gelee - sounds like a coffehouse drink! And the chocolate swirls on your florentines are beautiful. Really well done. (And congrats on your awesome streak as Daring Baker! You ROCK!)

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  54. I loved your thoughtful post and beautiful pictures.

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  55. God, that looks fabulous! You obviously work well under stress.

    Velva

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  56. I am getting drawn to the pretty Florentine Cookies even more than to the Panna Cotta. Your work is ever so pretty.

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  57. I never had success making these cookies, but then again I haven't tried this recipe. and that panna cotta - just luscious.

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  58. Another success Rosa. Your Panna Cotta look so clean and fresh and he cookies just lovely.

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  59. Magnifique! Encore une belle réussite de ta part.

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  60. Gorgeous photos! I love the story of how you've been doing the Daring Bakers for nearly three and half years. Wonderful! I haven't even been food blogging for a year!

    You panna cotta looks wonderful, as do the florentines!

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  61. The coffee gelee is intriguing me here! A lovely melange of flavors!

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  62. It is always a pleasure to read your posts!
    Your panna cotta looks perfect and I would love to bite immediately in one of these pretty Florentine cookies :-)

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  63. It's gorgeous..just so wonderful and delicious!
    First time here..enjoyed reading your post and the pics are amazing!

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  64. As always, your photography is beautiful and inviting. I'd not realized the Nestle was making the After Eights. I just remember purchasing them a while back and thinking that they weren't as good as I had remembered. Thank you for solving that mystery.

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  65. Wow, it looks like you put a lot of effort into this! I want to dig in with a spoon right now :) These look fantastic. Definitely saving the recipe. Thanks so much for sharing!

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  66. yum. i'm going to try a sugar-free version of this panna cotta.

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  67. Such pretty little panna cottas. Love the coffee gelée at the bottom. Perfect extra & caffeine boost too! Have never tried making Florentines, but they are on my list. xo

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  68. Superbe festival de panna cotta.

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  69. oh cette gelee de cafe! Si c'est aussi bon que c'est joliment photographie, ca dot etre terrible.

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  70. Just gorgeous Rosa! I also made coffee panna cotta just haven't posted it yet! But yours looks perfect and the florentines are stunning!

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  71. Gorgeous! I love the coffee gelee here, excellent!

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  72. Another beautiful Daring Baker's success! The panna cotta looks just divinely creamy and the Florentines very addictive.

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  73. Your panna cotta looks delicious and beautiful nice Florentine cookies.

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  74. I am a recent convert to panna cotta, but florentines are a family favorite. :-) We'd visit a bakery in California with these lovely things sandwiched with rich cream and dipped in dark chocolate. Bliss. :-)

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  75. Rosa, beautiful...the panna cotta is one of my favorite dessert, love the idea of coffee gelee. The oatmeal cookies look so light, love how you decorated them. Lovely pictures as always :-) Have a great week ahead.

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  76. Wow! That panna cotta looks so divine!

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  77. Look at the results... divine indeed.. I'm so glad you are a fan of coffee too, I am as well.. do you like jelly coffee?


    Fab photos as well = ) I just started watching Giada

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  78. Your pannacotta is beautiful, Rosa! Very well done.

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  79. 3 years and 5 months of exquisite daring bakers challenges! I love reading all your posts, you always inspire me.
    Your panna cotta looks so elegant and the florentines look delicious--I should have sandwiched mine with chocolate too! Excellent job on this challenge!

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  80. Oh my goodness,
    that looks SO PRETTY!!!!!

    US Masala

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  81. Cheers to the 42th challenge! That has been tremendous loads of perseverence and sweats, and on top of all ... joy!! Salutes :-)

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  82. Beautiful sweet treat but it seems like a lot of work. Well done!

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  83. Beautiful pictures. The Panna Cotta looks delicious.

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  84. ton dessert est tout en délicatesse ,j'adore .

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  85. Wow....fab photos...and tempting panna cotta....

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  86. i want these for breakfast. is that bad?

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  87. What a gorgeous presentation! looks delicious!

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  88. Une belle assiette gourmande comme je les aime !! bises

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  89. Always beautiful ;)
    I love every time you post!

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  90. Rosa..wow, both the florentines and panna cottas should be in a goumet magazine - your photos are spectacular! Such beautiful panna cottas and love how you combed the chocolate into the cookie!

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  91. Both look great, I love florentines slightly more. ;-))

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  92. cette panna est amazing si je peux me permettre : c'est super beau et esthétique.
    Quant aux florentins ils sont magnifiques.
    Cette association est un accord parfait en finesse.
    Bises

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  93. comment fait-on cette pana cotta aussi lisse et appétissante...bises et félicitations ! profite des vacances, on ira voir la traduction ...

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  94. Oh yeah, that's the way I like to wake up :)

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  95. magnificent work, rosa! i envy your impressive abilities to yield such perfect results so often! :)

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  96. Tu le relèves toujours avec brio. J'adore les photos, sereines et gourmandes :-) Bises

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  97. Rosa, you met this DB challenge perfectly! Those crunchy Florentine cookies with the creamy panna cotta are a wonderful pair! Photography is outstanding! Glad I'm following you finally, what took me so long? Love your blog!

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  98. Un vrai délice ce dessert avec cette belle panna cotta au café et ces jolis biscuits nappés!
    Hum...!!

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  99. Giada couldn't have done it better! As always , wonderful pictures, makes me want to make a grab at them:)

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  100. Beautiful desserts, beautifully photographed!
    Rosa, the coffee jelly in Panna Cotta is a brilliant taste combination.
    And the Florentines are in a league all their own! Heaven.

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  101. It's usually not difficult for me to make comments because I like so many desserts...and yet because I'm not a fan of panna cotta...I'm actually slightly speechless.
    However, those florentines are welcomed by my tummy any time.
    I do love the presentation and of course the flavours are just right ;o)

    Ciao for now,
    Claudia

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  102. Like your bf i'm not so fond of jelly-like dessert, but I also tried recently panna cotta for the first. I may do it another time as it's a versatile dessert as you said. Beautiful Rosa !

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  103. I love coffee, so your panna cottas look perfect for me! Great job yet again on another DB challenge, Rosa!

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  104. je ne bois que très peu de café, je dois dire que je l'apprécie plus en dessert !!!

    bisous et bonne journée gourmande

    virginie

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  105. Oh wow your pannacotta looks amazing, ive never had it before, would love to try it!

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  106. this looks super stunning! you make it look very elegant:)

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  107. wow, that looks delicious! Beautiful pictures~

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  108. wow, that looks delicious! Beautiful pictures~

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  109. Not to be nationalistic about food, but I think to be accurate you should say perhaps "Greek/Turkish" when attributing kazan dibi; the name at least is Turkish and means "bottom of the pot".
    ...Sorry for my nitpicking! Beautiful recipe and photos; I enjoy your blog a lot :)

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  110. Coffee and honey - what an interesting choice of flavours for panna cotta! Sound delicious. Gorgeous photos, as usual!

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